Buttermilk Fried Chicken

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While it is difficult to make fried chicken look delicious, I assure you this is crunchy, moist and tasty.  The buttermilk gives the chicken an interesting tang and also ensures that the chicken is really moist, even after being fried.

Yield: 5


  • 1.6kg chicken pieces
  • 600ml buttermilk
  • 2 cloves garlic, crushed and chopped
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 1/2 cups flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • oil


Place the chicken in a large resealable plastic bag and pour in the buttermilk along with the garlic, cayenne pepper and salt.  Squeeze the air out of the bag and then seal the bag and squeeze to rub the buttermilk over the chicken.  Refrigerate overnight or up to 24 hours.

Combine the flour, paprika and salt in a large shallow plate. Lift the chicken from the marinade and dredge through the seasoned flour.  Sit on a single layer on a tray.

Heat oil to a depth of 1cm in a large frying pan, when hot, cook the chicken in batches until golden on each side and thoroughly cooked through.  Drain on paper towels and serve hot.

*  Alternatively preheat the oven to 200 C and finish cooking the chicken in the oven once it has been browned.
* Chopped herbs such as thyme and rosemary can also be added to the buttermilk marinade.

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3 thoughts on “Buttermilk Fried Chicken

  1. Buttermilk in NZ is much lumpier than its equivalent in Aussie. Have tried to find out the fat content in Oz to no avail.I imagine it is fine for this sort of recipe but once had to test an Aussie recipe for a buttermilk pannacotta which when made using NZ buttermilk was disgusting! Looked like breast milk that had curdled.

    • Oh that is really interesting. Have only ever used NZ buttermilk I have just assumed it is lumpy looking. I use it in scones, pikelets, muffins etc… but pannacotta does need to be smooth and silky.